固定化木瓜蛋白酶的制备及其性质

PREPAPATION AND PROPERTIES OF IMMOBIJIZED PAPAIN

用固定化单宁通过吸附法制备固定化木瓜蛋白酶,研究了固定化的条件和固定化酶的性质、在200毫克固定化单宁加入200单位木瓜蛋白酶、5℃,pH8.5的条件下进行固定化,固定化木瓜蛋白酶活力可达260单位/克固定化酶(湿重)。固定化酶和自然酶的最适pH及最适温度相同,分别为pH6及75℃;但固定化酶的温度及贮存稳定性明显优于自然酶。在室温下用其连续澄清啤酒,使用半衰期为8天。

Immobilized Papain Was prepared through enzymatic adsorption on immobilized tannin. Immobilzation parameters were studied and the properties of the resulted immodijized enzymet analysd. 200 unit papain were added 200 mg of immobilized tannin and kept at pH 8.5 umder5℃. In this way, the activity of the papain may be brought up to about 260 units per gram wet weight of immobilized papain. Activity recovery was claimed to be about 24％. Enzymatic properties of the immobilized papain were investigated and compared with those of native enzyme. Similar optiml PH value of (6) and optimal temperature of (75℃) were found for both the immobilized papain and the native enzyme. Stability of heat and storage for immobilized enzyme were significantly much better than those of the natiue enzyme. Employment of such an immobilized enzyme column for fining beer under room temperature claimed a half life of 8 days.